The Daily Mixer

This is hands down our favorite cutout cookie recipe, and one of our top 10 best baking finds! It tastes buttery and delicious, and works well for thin or thickly rolled cookies. Its best feature is that because it’s really a shortbread cookie, it holds its shape perfectly through baking. Have you ever made cutout cookies and your Christmas tree cookies end up looking like funny clouds cause they spread so much during baking? That won’t happen with this recipe.

Cream butter and sugar. Add egg and blend well. Add extract and blend. Mix flour and salt and gradually add. Cover dough with plastic wrap (we usually put ours in a gallon size Ziploc bag) and chill dough for about 2 hours. Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick. Cut out shapes. Bake cut out cookies on parchment lined cookie sheets at 375 for 12-14 minutes.

You can also freeze the dough. After mixing, put dough in a gallon size Freezer ziploc bag (or wrap well) and freeze. Thaw overnight or for at least a few hours in the refrigerator in the ziploc bag. If too chilled to handle, let sit at room temperature for about 1/2 hour to 1 hour until it's workable. Chilled is good, though, don't let it get too warm and soft.

We found this recipe over at The Decorated Cookie, check out her blog for tons of fun cookie ideas. We are so glad she shared it.. this is our cutout cookie recipe for life!